Place your washed potatoes in a pot. They can be whole or chopped. Cover the potatoes in water. This will help prevent them from absorbing too much moisture.

Bring to a boil and cook until fork tender. Drain the liquid and mash the potatoes while still warm. Cool the potatoes at room temperature and place them well-wrapped in the fridge.

Add active dry yeast to a small bowl and set aside. Then, warm the milk in a small saucepan or in the microwave. Add a little cold milk to the warm milk until it reaches 100-110°F.

Add the milk to the yeast, stir gently, and allow it to bloom for 10 minutes before adding it to the dough.

In the bowl of a stand mixer fitted with the dough hook, combine the eggs, potatoes, and milk-yeast mixture. Mix on low speed until combined into a smooth paste.

Add the flour, sugar, and salt to the mixing bowl and continue to mix on low speed for 15 minutes until a smooth dough forms.

Add the cubed butter all at once and mix on medium for 10 minutes—or as long as your stand mixer can handle!

Turn the dough out onto a non-floured surface and divide it into 16 equal pieces. You can eyeball this, but for evenly baked rolls, use a kitchen scale. They should weigh 65g.

Spray the counter and your baking dish with non-stick spray and shape each portion into boules (rounds) using your thumb as a guide.

Place the rolls in the greased baking dish for tall rolls or on a parchment-lined baking sheet for flatter, but still delicious, rolls.

Cover the rolls loosely in plastic wrap or kitchen towel and place them in a warm spot or in your oven on a proof setting. Proof until the rolls tripled in size and are light and fluffy. Preheat the oven to 350°F.

Bake in the preheated oven at 350°F for approximately 20-25 minutes or until dark golden brown. The timing will depend greatly on whether the rolls are in a ceramic baking dish or placed individually on the pan. They will bake for about 8-10 minutes.

Before serving, brush the tops with melted butter and sprinkle with a little fleur de sel.